The name pionono is derived from the Italian version of Pope Pius IX's name, due to the pope's legendary affection for the Spanish confection of rolled pastry with fermented syrup originally known by that term. Sweet piononos made with dulche de leche continue to be served in Cuba, but as the pionono traveled with Spanish colonists and Italian immigrants to South America, Cuba, and Puerto Rico, it became more common to prepare the rolls as a savory dish, often composed chiefly of bread with ham, cheese, and tomatoes. In Puerto Rico, piononos use a layer of sweet yellow plantains as the “bread” wrapped around savory meat or seafood fillings. In the United States, Puerto Rican-style piononos are found in the urban areas of New York City and Miami, as well as in countless home kitchens where Puerto Rican roots are found. Piononos are served as appetizers, as well as for brunches and light meals.
Recipe Servings: 4
+ 5 minutes resting
Ingredients
Filling:
- 2 Tbsp canola oil, more as needed for frying
- ½ medium yellow onion, finely chopped
- 1½ tsp minced garlic
- 1 tsp cumin
- ½ Tbsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp oregano
- ½ small green or red bell pepper, finely chopped
- ½ cup tomato sauce
- ½ lb ground beef
- Salt, to taste
- ½ cup beef or chicken bouillon, plus more as needed
- ½ cup olives, finely chopped
- 2 Tbsp green onion, finely chopped
- 1 Tbsp cilantro
Plantains:
- 3 ripe plantains, peeled
Assembly:
- 2 eggs, lightly beaten
Directions
- Pour oil into a medium saucepan and set it over medium-high heat.
- Add the onions, garlic, cumin, smoked paprika, cayenne, and oregano, and sweat for about 1 minute.
- Add the bell pepper and tomato sauce. When the pan has come to a simmer, add the ground beef and cook 7–10 minutes, stirring frequently.
- Add bouillon and season with salt, adding more bouillon to the pan as needed while cooking.
- Add the olives, green onion, and cilantro.
- Taste, adjust seasoning, remove from heat, and set aside.
- Cut off the ends of the plantains and slice each one from end to end into thin strips.
- Pour oil to a depth of ½-inch in a large skillet and set it over medium-high heat until the oil is hot but not smoking.
- Fry the plantains, working in batches, for about 5 minutes, until they are lightly browned on both sides.
- Transfer the fried plantains to paper towel using a slotted spoon.
- Divide the filling equally among the plantain slices, covering each with a thin layer.
- Roll up each plantain, pressing it together tightly, to create a spiral shape. Secure as needed with toothpicks. Press more filling on top if desired.
- Drizzle beaten egg over the piononos, or dunk them in the egg mixture.
- Pour oil to a depth of ½-inch in a large skillet and set it over medium-high heat until the oil is hot but not smoking.
- Fry the piononos in batches for about 5 minutes, turning once, until golden-brown.
- Transfer the finished piononos to a plate lined with paper towel to drain.
- Let cool for about 5 minutes.
- Remove toothpicks and serve warm.
For Filling:
For Plantains:
For Assembly:
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